Caramel Coffee Sheet Cake with Chocolate Espresso Buttercream Bliss
A delightful blend of caramel and coffee, topped with rich chocolate espresso buttercream.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup all-purpose flour
- 1 cup brown sugar
- 1/2 cup unsweetened cocoa powder
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup strong brewed coffee, cooled
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup powdered sugar
- 1/4 cup heavy cream
- 2 tablespoons espresso powder
- 1/4 cup chocolate chips
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, cream together the butter and sugars until light and fluffy.
- Add the eggs one at a time, mixing well after each addition, then stir in the vanilla.
- Combine the flour, cocoa, baking soda, and salt; gradually add to the creamed mixture, alternating with the coffee.
- Pour batter into a greased baking sheet and smooth the top.
- Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Let cool before frosting.
- For the frosting, beat together powdered sugar, heavy cream, espresso powder, and chocolate chips until smooth.
- Spread the frosting over the cooled cake and serve.
Notes
- For best results, use high-quality cocoa powder and espresso.
- Let the cake cool completely before frosting.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 45mg
Keywords: Caramel Coffee Sheet Cake, Chocolate Espresso Buttercream, dessert recipes